Cheesy Garlic Bread (Domino Style)

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Ingredients for the bread:

For Garlic Butter:

  • 2 tablespoon butter melted (use good quality)
  • 3 cloves garlic minced (can add more too)
  • 1 tablespoon coriander leaves Or parsley, chopped
  • ½ cup mozzarella cheese ( I mix cheddar and mozzarella)   
  • 2 teaspoon chilli flakes
  • 1 teaspoon oregano seasoning or mixed herbs

Method: 

For Garlic Dough Recipe:

1.     In a large mixing bowl take warm milk, sugar and active dry yeast. Mix well. Rest for 10 minutes in a warm place ,after 10 minutes yeast is activated. Looks frothy and bubbly.

2.     Add butter and oil and mix well. Butter is optional here.

3.     Finally add the all purpose flour, salt and the  minced garlic ,oregano and red chili flakes, knead the dough well for at least 10 minutes (to activate gluten). You may require about 1/4 cup of water as we put 1/4 cup of milk too to make the dough. Keep kneading without using more flour even if the dough seems sticky. It will eventually behave and stop sticking to your hands. Or just use a food processor. Knead until smooth and stretchy else garlic bread will turn hard and chewy. It should not break but be elastic. When you stretch, it should not break.  

4.     Lightly drizzle some oil on the bowl and on the dough, cover it with a tea towel or cling wrap and let it proof for 40 minutes in a warm place. Or you can use an Instant pot. Oil the Instant pot steel insert, place the dough. Close the lid, select the 'YOGURT' button, set the pressure value to 'Sealing' and set the timer to 1 hour.


For Stuffed Garlic Bread Recipe:

After 40 minutes the  dough should have doubled in size, if not keep it for another half an hour. Take the dough by sprinkling some plain flour or cornmeal on a parchment paper or a silicon mat and punch the dough.

If you want a crunchy coated look sprinkle lots of corn meal. Roll the dough into a circle. 

Spread some butter or oil on the baking tray if you're not using parchment paper and transfer prepared circle on to the tray, spread the prepared garlic butter  over the dough generously.

Add mozzarella and any other cheese like cheddar on one half of the circle. Season with chili flakes and oregano on top.

Fold the dough into a semicircle and seal the edges properly else cheese will come out. Make slits on top but don’t cut through.

Brush generous amount of prepared garlic butter on top along with some chili flakes and oregano. 

Remember the garlic herbed butter used thrice, first for the dough, inside as a stuffing as well as on top of the dough.

 Bake at 180 degrees for 20 to 30 minutes until done. Use the grill mode for the last five if the top doesn’t have a nice golden crust.  


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